Pre heat your oven to 180°C and grease and line 2 20cm round cake tins.
Add your sponge ingredients (8oz caster sugar, 8oz self raising flour, 8oz dairy free butter, 4 eggs, 1/2 tsp baking powder and 1/4 tsp xanthan gum) to a large mixing bowl and beat well with an electric whisk until fully incorporated.
Divide the mixture between the 2 cake tins, level with a knife and bake in the oven for around 20 minutes or until the cakes are golden brown and an inserted knife comes out clean.
Leave the cakes to cool. Once cool make the buttercream by combining 150g dairy free butter with 300g icing sugar in a large bowl using an electric whisk. The buttercream will take a little while to come together so keep mixing!
Spread one of your cakes with the buttercream and the other with jam and sandwich together. Top with a sprinkle of icing sugar and fresh raspberries. Enjoy!